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Asparagus




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List of Ingredients




Asparagus

Hot Pack - Wash and drain tender asparagus with tight tips. Remove tough ends and scales and wash again. Cut into 1-inch pieces, then boil 3 minutes. Pack hot into hot jars, leaving 1-inch head space. Add 1/2 tsp. salt to each pint or 1 tsp. to each quart. Cover with boiling water, leaving 1 inch head space. Remove air bubbles. Adjust caps, then process pints 30 minutes, quarts 40 minutes at 10 lbs. pressure.

Raw Pack - Prepare as above. Pack tightly without crushing, into hot jars, leaving 1 inch head space. Add salt (see above). Cover with boiling water, leaving 1 inch head space. Remove air bubbles; adjust caps, and process pints 30 minutes, quarts 40 minutes at 10 lbs pressure


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